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Spicy Pork Noodles

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“I am trying to discover more diabetic friendly recipes with taste so I can get a better control of my condition. This one is from BH&G Australian Diabetic Living and fits the bill. For this dish I would more than likely use pork fillet (loin).”

Ingredients Nutrition

  • 2 teaspoons vindaloo curry paste
  • 2 teaspoons lemon juice (fresh)
  • 2 (100 g) pork loin steaks (trimmed of fat and thinly sliced across the grain)
  • 120 g egg noodles (dried Chang's recommended)
  • 12 teaspoon olive oil
  • 2 garlic cloves (thinly sliced)
  • 1 tablespoon ginger (3cm piece fresh peeled and cut into thin strips)
  • 500 g vegetables (stir fry fresh mix)
  • 1 tablespoon water
  • 12 cup coriander sprig (fresh)
  • 12 lemon (cut into wedges to serve)


  1. Combine curry paste and lemon juice in a small dish and add the pork and turn to coat.
  2. Cover and set aside for 10 minutes to marinate.
  3. Meanwhile, cook the noodles in a medium saucepan of boiling water for 3-4 minutes or until just tender and then drain well and then rinse under cold water and then set aside.
  4. Heat oil in a large wok on medium high and add pork and stir fry for 2 minutes or until just cooked and then transfer to a plate and set aside.
  5. Add garlic and ginger and stir fry for 1 minute and then add the vegetables and water and toss to combine.
  6. Cover and cook for 2-3 minutes or until the vegetables are just tender.
  7. Add the noodles, pork and any juices to the wok and stir fry for 2 minutes or until heated through.
  8. Divide between bowls and top with the coriander to serve and accompany with lemon wedges.
  9. VARIATION - replace vindaloo curry paste with tandoori and the pork with skinless chicken breast fillet.

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